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Hasselback Potatoes Recipe

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Heather is happiest when taking a beautiful photo, creating something in her kitchen, or elbows-deep in a DIY project.

Cheesy scalloped Hasselback potatoes

Cheesy scalloped Hasselback potatoes

What Are Hasselback Potatoes?

A Hasselback potato refers to the way in which it's prepared—not a variety of vegetable. These tasty potatoes get their name from the restaurant where they were first served, Hasselbacken, circa 1940s Sweden. A Hasselback potato has a series of slits across the top that separate and crisp up beautifully as it bakes.

You can prepare your own Hasselbacks using whatever potatoes you normally use for baking. They are served and eaten similarly to baked potatoes, so keep that in mind when considering size and quantity. You can also prepare Hasselback with or without the potato skins on. I have prepared them both ways below.

Cook Time

Prep timeCook timeReady inYields

10 min

50 min

1 hour



  • potatoes
  • olive oil
  • parsley
  • salt
  • garlic salt
  • shredded cheese, optional


  1. Preheat oven to 400° F.
  2. Wash potatoes. Peel if desired or scrub if leaving skins on.
  3. Use a knife to cut slits into potato tops without cutting all the way through. See details for cutting slits below.
  4. Place potatoes in a baking dish lined with aluminum foil. Coat with olive oil and sprinkle with seasonings.
  5. Bake in 400° F oven for 50 minutes. Halfway through cooking, remove potatoes from oven and recoat with olive oil. Return to oven and bake for the remaining 25 minutes.
It may be hard to see the potato slits when the vegetables are still raw.  The potato scallops will separate all on their own during the baking process.

It may be hard to see the potato slits when the vegetables are still raw. The potato scallops will separate all on their own during the baking process.

How to Cut Your Potatoes

See if your potato has a naturally flat side. You can cut a flat side if necessary. This keeps your potato from rolling around, especially while cooking. It should rest on the flat side (foot), and slits will be cut on the top.

Cutting slits into your potato without completely cutting it into two pieces can be difficult at first. If you're handy with a kitchen knife, you might be able to free-hand this step. You can also place your potato in a large serving spoon. The spoon will hold the potato for you, and the sides will serve as cutting guards. This is also a great way to ensure that the depth of each slit is uniform and makes for picture-perfect potatoes.

Tips for Baking

  • My favorite part of this potato dish is how the bottoms of the Hasselback get really brown and crunchy. It's heaven for your taste buds but a pain in your but when it comes to cleaning your baking dish. Make sure you use aluminum foil if you can.
  • When coating your raw potatoes, be sure to put a little olive oil on the bottom (foot) of your potato. This keeps it from sticking and makes the bottoms yummy.
  • If your potatoes haven't achieved a beautifully baked color, try turning the broiler on. Place them under the broiler for 5-10 minutes. Keep an eye on them. This helps the potatoes to be brown and crisp up on the tops.
  • Put shredded cheese on potatoes during the last few minutes of baking. The cheese gets really bubbly if you do this step under the broiler.
  • If you don't have an hour for this dish, use my cheat trick. Leave skins on to save time. Bake for at least 15 minutes in a 400° oven. Bake another 5 minutes directly under the broiler. Finish baking the potato centers by transferring them to the microwave and nuking them like a regular baked potato. Remember to ditch the foil before going into the microwave.
  • These potatoes taste heavenly with just the olive oil and seasonings, but I also like to dress them up from time to time. Add your favorite toppings like shredded cheese, sour cream, chives, bacon, ranch dressing, nacho cheese, etc.

Heather Says

I love making Hasselback potatoes. They have become one of my go-to potato dish recipes. It takes my husband an hour to commute between home and work, so I have exactly enough time to get these potatoes prepped and cooked to beautiful perfection. These potatoes always come out great and complement most other dinner dishes. I like to eat my potato slowly, slicing and enjoying one scallop at a time. My husband can never remember what these potatoes are called, so he lovingly named this recipe "David Hasselhoff Potatoes".

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© 2013 Heather